Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 3/4 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Cream butter and sugars: In a large bowl, beat softened butter with both sugars until light and fluffy (about 3 minutes with an electric mixer).
- Add wet ingredients: Beat in egg, pumpkin puree, and vanilla until well combined.
- Combine wet and dry: Gradually mix in the flour mixture until just combined. Don’t overmix.
- Fold in chocolate chips: Gently stir in chocolate chips.
- Shape cookies: Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake for 12-15 minutes, until edges are lightly golden but centers still look slightly underdone.
- Cool: Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Use real pumpkin puree: Make sure you’re using plain pumpkin puree, not pumpkin pie filling.
- Chill dough if needed: If your dough seems too soft, chill it for 30 minutes before baking.
- Store properly: Keep in an airtight container for up to 5 days. They actually taste better the next day!
- Prep Time: 15 minutes